Asian Salad With Ginger Sesame Dressing Recipe

This Asian salad with ginger sesame dressing is a refreshing and flavorful dish that combines crisp vegetables with a tangy dressing. The salad features a mix of crunchy cabbage, carrots, bell peppers, and edamame, all tossed in a zesty dressing made with fresh ginger, sesame oil, soy sauce, and rice vinegar. The dressing adds a burst of flavor to the vegetables, making this salad a perfect side dish or light lunch option. Serve it chilled for a refreshing and healthy meal.

4.7
23 Rating -
Rate
50minstotal
20minsPrep
30minsCook
50m.total
20m.Prep
30m.Cook
Asian Salad With Ginger Sesame Dressing
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Ingredients for Asian Salad With Ginger Sesame Dressing Recipe

  • 0.67 cup Shredded Cabbage
  • 0.17 cup Grated Carrots
  • 0.17 Bell Pepper, Thinly Sliced
  • 0.17 cup Cooked Edamame
  • 0.33 tablespoon Minced Ginger
  • 0.33 tablespoon Sesame Oil
  • 0.33 tablespoon Soy Sauce
  • 0.33 tablespoon Rice Vinegar
  • 0.17 tablespoon Honey
  • as needed Sesame Seeds, For Garnish
  • as per your need Chopped Green Onions, For Garnish

Directions: Asian Salad With Ginger Sesame Dressing Recipe

Cooking Directions

  • STEP 1.In a large bowl, combine shredded cabbage, grated carrots, sliced bell peppers, and cooked edamame.
  • STEP 2.In a separate small bowl, whisk together minced ginger, sesame oil, soy sauce, rice vinegar, and honey until well combined.
  • STEP 3.Pour the dressing over the vegetables and toss to coat evenly.
  • STEP 4.Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld together.
  • STEP 5.Serve the Asian salad chilled and garnish with sesame seeds and chopped green onions, if desired.

Cooking Tips

  • For added crunch, you can also add some toasted sesame seeds or crushed peanuts to the salad.
  • Feel free to customize the salad by adding other vegetables such as cucumber, bean sprouts, or snow peas.
  • If you prefer a spicier dressing, you can add a pinch of red pepper flakes or a dash of sriracha sauce.

Storage and Serving

  • Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days.
  • To serve, give the salad a good toss to redistribute the dressing and garnish with fresh herbs, if desired.
Nutrition
value
347
calories per serving
18 g Fat16 g Protein28 g Carbs10 g FiberOther

Current Totals

  • Fat
    18g
  • Protein
    16g
  • Carbs
    28g
  • Fiber
    10g

MacroNutrients

  • Carbs
    28g
  • Protein
    16g
  • Fiber
    10g

Fats

  • Fat
    18g

Vitamins & Minerals

  • Calcium
    419mg
  • Iron
    8mg
  • Vitamin A
    888mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    204mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    87mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    210mg
  • Manganese
    3mg
  • Phosphorus
    347mg
  • Selenium
    9mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp